Chunky Portabella Veggie Burgers

Last week I was at Sam’s club, like every Saturday morning picking up my weekly supplies perusing through the fresh produce section.  I was pushing my buggy (yes ‘buggy’ – that’s what us Yinzers call a shopping cart) through the aisles, taking my time looking at everything when I spotted the most incredible Portabella mushroom caps.  Each cap was literally the size of a dinner plate!  I have never seen them that big; I mean EVER! And for like $3.50 I was all over that!  So I brought them home but then kinda sorta forgot about them for a few days.  I got side tracked with other things to make that when I “re-found” them I was tickled pink!  Since my tummy was on the fritz and hating most meats (it does it every once in a blue moon) I figured it was perfect timing to use these face-sized mushrooms.


Since it’s Lent now I try to come up with truly meatless dishes as even though most people eat seafood on Friday there are tons that hate seafood.  I took out the gorgeous portabellas (I wish I had taken pictures of them because they were MASSIVE!!!) and cleaned out the gills. Now you don’t have to remove them as they are edible. Most chef’s remove them as they will discolor your sauce and make it muddy.  For this dish, it’s totally your call.  I just do it out of habit.  Once I chopped them up I could have easily stopped there with the veggies and just added the binding ingredients and seasoning but I wanted protein and a more well-rounded flavor profile.  That being the case I opened up the fridge to see what other veggies I could add.  Garlic is a must and onion as the onion adds moisture. I spied some fresh broccoli and thought that would brighten up the dish not only visually but in flavor profile.  However what I didn’t have was protein. Sure the eggs were a great source of protein but I want more.  I opted to add black beans not only for color, protein and flavor but also texture.  They, unlike cooked broccoli, mushrooms and onions stay semi-firm.


These burgers just came together beautifully.  Since I had made black bean burgers in the past (that are friggen AMAZING!!!) I knew the best bet to really get these to stick together with as little filler (bread crumbs) as possible was to mash half of the beans.  That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf-like.

*looks at you*  WAIT!!!  I just got a genius thought!  This would be AMAZING as a vegetarian meatloaf!!!  OMG OMG OMG OMG!!!  Oh I’m so totally making that!


My biggest advice I can give you when you make these is to make sure you have like a bowl or something with water in it so you can dip your hands in to get wet  as this mixture is soft and will stick to dry hands.  Plus it helps making shaping them so much easier.  As you can see by the pictures they are super moist and juicy inside.  I just love how you can see the different ingredients and textures.  That peek-a-boo look of pieces of broccoli just make the pictures (plus the taste!).  Honestly I’m not sure if I’d change the veggies I put in these as they were honestly one of the best burgers (meat or bean) that I’ve ever had. Well wait, maybe shredded zucchini next time.  THAT would rock in these!

But yeah as I was saying the flavor profile on these are incredible.  Portabellas are beefy and meaty in texture. To me they mimic beef/steak.  And by adding in the other seasonings these taste like beef.  I literally was blown away by the flavor of these.


You could easily serve these on burger buns (go with a Brioche onion bun) or do what I did and nestle one in a few bib lettuce leaves, top it with some hummus and maybe a slice of cheese.  I ate these for breakfast and lunch for 3 days straight because I couldn’t get enough of them!  I couldn’t have asked for a more perfect veggie burger as I just went and created it.  Yes I am tooting my own horn on this (BEEP BEEP) as seriously these rocked my world in a big way!

It’s funny as when I was heating these up at work for lunch so many people would come into the kitchen and say “What is that smell?  It smells amazing!  Lori what did you make??”. Then when I showed them their eyes lit up like a Christmas tree.  So I managed to lose one every day to passers-by as they wanted to taste.  I didn’t mind though as I find that to be such a huge compliment.  What’s funny is I’d tell them it was all veggies and then a few guys would argue with me saying “It can’t be as it tastes like beef!  There has to be beef in there!”  but I would  just shake my head no over and over.  So yeah if you can get people arguing with you over a veggie burger tasting so much like beef that they question if it’s really just veggies then you’ve created something pretty amazing!


So even if you’re a hardcore carnivore I’m asking you to give this a shot. You will LOVE these! And yes if you really wanted to you could add some beef in with the mix but you’ll have to adjust your cooking time to ensure the beef is cooked all the way through but honestly I wouldn’t as these are perfect just the way they are.  I would not steer you wrong on this!


Chunky Portabella Veggie Burgers


Serves: 6

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  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce
I get asked this a lot - how to make it vegan. I'm not a vegan so I have to trust in the comments that you guys provide.

1. To not use eggs, most folks go with 1 tablespoon of flax seed meal and 3 tablespoons of water for each egg.
2. For the cheese, go with vegan cheese or even nutritional yeast.

Make Ahead
1. It is NOT recommend to mix this up, shape the patties then hold to cook. You cannot do this as the mushrooms will start to seep water and the patties will turn mushy.

Freezing Instructions
1. My recommendation is to form the patties, cook per the instructions, allow to cool then freeze. You must cook these fully prior to freezing.
2. To reheat just pop them into the oven at 350F for 10-12 minutes or even in a microwave.


636 Responses to “Chunky Portabella Veggie Burgers”

  • LaRosa says:

    Hi can i substitute the portabella mushrooms for button mushrooms???

    • TKWAdmin says:

      Hi LaRosa!

      Yes you can but these burgers won’t have that ‘beefy’ taste. They are still equally as delicious though.

      Best Kitchen Wishes!

  • Hi. These sound amazing!!! Do you think they could be dehydrated instead of sauteed? We are trying to stay raw. Under 118 degrees.

    • TKWAdmin says:

      Hi Beverly!

      I’ll be honest, I’ve never tried with dehydrated. Would you reconstitute them?

      Best Kitchen Wishes!

  • Rose says:

    Would egg substitute be ok for these? To make them vegan.

    • Rose says:

      Just seen your ‘notes’ apologies please ignore original comment. Looking forward to trying these.

  • Erin says:

    Made this tonight using nutritional yeast instead of the Parmesan cheese. Delicious and very filling! My toddler gobbled his up; that’s high praise indeed 🙂

  • Dale says:

    I basically followed the recipe but I sautéed the mushrooms first. More flavor and no moisture issue. Topped them with blue cheese… I’m not vegetarian though my husband always looking for good ideas. Thanks these are great!

    • TKWAdmin says:

      Hi Dale!

      So happy you loved it! Oh oh oh if you want to try something different with these, roast the mushrooms first with a little olive oil, salt and garlic. When they are cooled use them in the recipe. It takes it to a whole new level!

      Best Kitchen Wishes!

  • Shaina says:

    Do we use 1 cup of black beans or 2? And do i need to cook black beans from the can? 🙂

    • TKWAdmin says:

      Hi Shaina,

      2 cups total – in the recipe it says “2 cups, divided). And no you do not need to cook them if they are from a can.

      Best Kitchen Wishes!

  • Terra says:

    Could you substitute flax egg for the eggs?

  • Rachel says:

    Hey can I use red kidney beans instead of black beans?i only have red kidney beans on hand and would really like to try this recipe!

  • Adam says:

    Can someone explain to me what kind of trees do eggs grow from? I mean the title says veggie burger right? XD

    • TKWAdmin says:

      Bahahaha that’s awesome Adam! You definitely made me smile 🙂 Thank you! Even with most veggie burgers you need a binder and ‘moisture’. You can go with other type of item for a binder – perhaps mashed sweet potato but then again, they don’t grow on trees. LOL

      Best Kitchen Wishes!

    • Doni says:

      It says veggie not vegan…..

  • Wendy says:

    Mmmm…yummy! I’ve recently become a pescatarian and it’s difficult to find a lot of different meatless options but I made these yesterday and found them to be amazing!!!! I skipped the broccoli and cheese (lactose intolarant) and were awesome burgers! I also added garlic dalt and pepper, just because these are my staple spices. Oh, I also put them in my food processor so that my kids would at leat try them😉 it was not their fave but they tried it!

    • TKWAdmin says:

      Yeah Wendy! I’m so happy that you loved them! Kids either love them or aren’t sure if they do/should. I think it’s a texture thing or a “veggies are icky” thing LOL I know I was one of those kids growing up. Veggies were evil! Now I’m pretty much more vegetarian than carnivore. LOL

      Best Kitchen Wishes!

  • Jennifer says:

    These are amazing! Made them for the first time tonight and my meat-lover husband LOVED them. Huge hit. Said we could replace regular burgers with these anytime.

    • TKWAdmin says:

      WOW now that’s a great compliment! So happy that you both loved them! Thank you so much!

      Best Kitchen Wishes!

  • Denise says:

    These are soooooo good! Reheat and crisp one up in a frying pan for a breakfast hash with a fried egg on top and some leftover asparagus on the side. Amazing!

    • TKWAdmin says:

      Yeah!!! Thank you so much Denise! OMG I LOVE them too as a hash with breakfast! Have you tried it as part of a healthy burrito bowl and using this as the meat? Pure heaven!

      Best Kitchen Wishes!

  • Juliette says:

    Great recipee! I can’t get broccoli or brussel sprouts around here. Would spinach do? Can i use oats instead of panco?
    Thank you:-))

    • TKWAdmin says:

      Hi Juliette!

      Spinach would make it more watery. Go with shredded carrots or a harder veggie like that in place of broccoli. For the panko go with quick oats (or regular oats that have been processed a few times in the food processor) as you want them to be smaller so they will cook.

      Best Kitchen Wishes!

  • Nick parkes says:

    Great burgers, went down well

  • Mindy says:

    I have a husband allergic to broccoli-would you substitute cauliflower for broccoli florets in these?

  • Rachel says:

    Can’t wait to try these, the look and sound delish! And perfect for lent 😊

    • TKWAdmin says:

      These are HUGE in my house around Lent as they are “meaty” and one that keeps me in the good graces on Fridays with the big man upstairs 🙂

      Best Kitchen Wishes!

  • Kanika says:

    Sooo Gooddd!! I’ve been wanting to switch up my diet and consume more vegetables with my meals and I found this on Pinterest. Thanks so much for this.. really good 👍🏾

  • Sumra says:

    Loved these! However, my mixture was very wet and patties wouldnt hold 🙁 i drained the beans so im not sure what gave off so much liquid. I also added extra panko but it didnt help. I really want to try these again. Any tips on a drier mix?

    • TKWAdmin says:


      The wetness will honestly depend on the mushrooms themselves. You can buy 2 packages at the same time and one will produce more water while the other won’t. The mixture will be wet, this is why I saw to wet your hands when you form the patties. Second when you form the patties they should be able to hold a shape and be tight. Watch how much panko you add as you’re not making a meatloaf. I would add more mashed beans to help tighten it up.

      Best Kitchen Wishes!

  • Brittany Dixon says:

    Hi! Can I use a food processor to mix up the ingredients?

    • TKWAdmin says:

      Hi Brittany,

      I wouldn’t as you don’t want this to be creamy or mushy. You need the chunks for texture and to aide in the binding. This is why only half of the beans are smashed.

      Best Kitchen Wishes!

      • Vinetta says:

        I did use a processor, I just added the mushrooms at the end and gave it a few pulses and then hand stirred in the whole black beans. Totally Awesome burgers- Thanks for a great recipe!

  • Denise K says:

    This is by far the best veggie burger I ever had! I hope you entered this recipe in a contest somewhere. A real winner,

    • TKWAdmin says:

      Yeah! Thank you so much Denise! No I have not. I’d love to but haven’t seen any contests.

      Best Kitchen Wishes!

  • Lisa G says:

    Made these tonight and they were a big hit! Served with sriracha mayo and naan rounds. Will make these again for sure!

  • Janelle says:

    So excited to try these! They are cooking right now. To shape I used a plastic burger shaper and my hands stayed nice and clean. They smell absolutely delicious! I used two cans of beans so that was like 2 1/2 times more than needed (which I wanted), so I also used more of everything else. I used Lawry’s since I didn’t have the other seasoning (I use Lawry’s on everything). Italian breadcrumbs too.
    I’ll update after we eat.

    • Janelle says:

      Ok, just finished dinner. Even though I made a beef burger for my hubby he asked me to pack one of these for his lunch! My 13 yo daughter (who previously was “against mushrooms “) even liked them. Made my “newly vegetarian” daughter’s day. I definitely will be making again.
      I used just plain old white mushrooms but would love to find some bellas to try.

      • TKWAdmin says:

        WOO HOO! I’m so happy that everyone loved them! These reheat beautifully! Thank you so much!

        Best Kitchen Wishes!

    • TKWAdmin says:

      Mmm I often add extra beans because I LOVE them! I can’t wait to hear your thoughts on them!

      Best Kitchen Wishes!

  • My family cannot thank you enough for this recipe. It has become one of our favorites. We absolutely love it! Thank you!

  • Sarah says:

    Hi there! Have you experimented with freezing these burgers? Should I freeze them uncooked or cooked? And how long do they keep? Looking forward to trying them and thanks for sharing this delicious looking recipe 🙂

    • TKWAdmin says:

      Hi Sarah!

      Yep! I just updated the notes section in the recipe. You have to make them (fry them up), let them cool and then freeze. They’ll keep ~3-4 months in the freezer.

      Best Kitchen Wishes!

  • Cindie says:

    I just made these today and while I was putting them on the plate after browning, one crumbled a bit so I had to try it. Delicious! I ended up eating two of them without any buns, lettuce, or toppings. I’m so happy to see that they can be frozen. Thank you for such a great recipe!

  • Shada says:

    I made these today and they are amazing. I added carrot and more seasoning and a little A1 steak sauce and more worstechire sauce. I used bread crumbs and instead of egg I got a hand full of flax seed and about a cup and a half of water and boiled them until it had a jelly conistensy. I cooked majority of the water off and added the seeds and jelly into the mixture and it worked together perfectly. My 12 yr old daughter ate two of them. They were vegan and awesome!!!!

  • Meagan Stanton says:

    This is by far the BEST veggie burger I have ever had. It is perfection! I have a 17 year old that says he hates mushrooms and he usually asks for seconds. I sometimes add a little smoked paprika and serve with melted swiss, red roasted peppers and garlic aioli on a toasted bun. My boys ask for this all the time… I just saw your comment above to cook, cool and freeze… great idea. Thank you~!!

    • TKWAdmin says:

      Thank you so much Meagan! Yes definitely cook then freeze for sure. And that’s awesome your 17-year old loves them too!

      Best Kitchen Wishes!

  • Meagan Stanton says:

    Hands down, my favorite veggie burger ever. It is perfect! I have a 17 year old that says he can’t stand mushrooms and he asks for seconds. 🙂 I usually add some smoked paprika and serve them with melted swiss, red roasted peppers and a garlic aioli on a toasted bun. YUMMY thank you!

  • Octavio Vega says:

    Can these burgers be baked instead of fried? And can I use oat bran instead of planko beard crumbs? Thank you, I can’t wait to try these out!

    • TKWAdmin says:

      Hi Octavio!

      Yes they can. I sprayed a parchment lined pan then baked at 350f for ~10-12 minutes per side. Just you’ll need to be careful and gentle on flipping as baking them they are a bit more delicate.

      As for oat bran I’m not sure as I’ve never tried it. Panko, ground oat pieces can absorb liquid. If the bran can do that and be absorbed into the patty then you might get be ok. Let me know if you try it!
      Best Kitchen Wishes!

  • Yolanda says:

    This is by far the BEST recipe of I have eaten. Tried too many but this was the first time the recipe was so delicious. I am a vegetarian, not a VEGAN. But had been craving a burger. Happen to find this and try it. IT WAS DELICIOUS, thank you for sharing. I only changed one thing, instead of montreal steak seasoning, I used Weber Chicago Steak Seasoning. If I may add a suggestion, if you could provide how long they hold for and can they be frozen? They were so good I would like to pre make and leave in the freezer if possible, what are your thoughts?

    • TKWAdmin says:

      Hi Yolanda!

      You must cook these up immediately; do not shape then freeze or store uncooked. The water in the mushrooms will turn then mushy.

      Fry them up, cool then freeze. They will keep up to 4 months frozen. To reheat just put in a skillet or oven til thawed and heated through.

      I’m so happy you loved them too! Thank you!

      Best Kitchen Wishes!

  • Cathy Wlodarczyk says:

    Can you use black beans from a can?

  • Andrea says:

    These are awesome! My mother saw the mushrooms and thought to herself, great…another meal I’m not going to like (she’s a meat and potatoes lover)..LOL…she asked for seconds!

    Didn’t have black beans, so subbed kidney beans. Didn’t have panko, so used bread crumbs and soda crackers. I will definitely be making these again. Thanks for sharing!

  • Kelly says:

    This is my first Comment EVER ive done on a recipe ive found and made online..but I had to come and help TOOT your horn..because these burgers are AMAZING!! No lie wont believe the flavor..the texture and the ease to make them..I made extra and im going to try freezing them..not sure if the mushrooms with hold to much moister..we will see..Anyway..thank you for this delicious recipe 🙂

    • TKWAdmin says:


      I’m honored; thank you so much!!! I truly appreciate it! When you freeze these cook then fully first. Do not freeze uncooked as they turn to mush because of how much water is in the mushrooms. To reheat simply pop in the skillet or bake at 350F for 5-10 minutes!

      So happy you loved these!

      Best Kitchen Wishes!

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